Chicken Catch a Cola

16 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“The idea of using a Cola beverage came to me after fixing 'Red eye gravy' that uses coffee for flavor. Here you get the cola flavor with a little sweetness. You will be very pleasantly surprised by the great flavor of this dish. Yum Yum.” - by Benjamin Lankheet

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Metric US

Original recipe yields 4 servings

Directions

Combine the bread crumbs, paprika, salt, and pepper in a plastic bag. Place chicken breasts in the bag, and shake to coat.
Melt butter in a large skillet over medium heat. Add chicken breasts, and cook for 4 minutes on each side, or until brown. Remove chicken to a plate, and keep warm. Pour the cola into the skillet, and stir to remove any browned chicken bits from the pan. Add ham, mushrooms, sherry, and balsamic vinegar. Reduce heat to medium-low, and simmer, uncovered, until the liquid has reduced by 1/2.
Stir sour cream into the skillet, and return chicken breasts to the pan. Cover, and simmer for 5 more minutes, or until chicken is no longer pink, or the internal temperature is 170 degrees F (75 degrees C). Remove chicken to serving plates, and spoon sauce over.

Nutrition

Amount Per Serving (4 total)

Calories
373 cal
19%

Fat
15 g
23%

Carbs
21.7 g
7%

Based on a 2,000 calorie diet

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Reviews (16)

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DREGINEK

Jul. 23, 2003

"Well, we like the chicken but the "gravy" didn't go over so well. First, it was a little watery for our taste and secondly, it had too much of a "winey" flavor. I even used a little more sour cream t..." See moreo thicken the sauce and reduce the wine taste but the kids passed and the adults found it edible but were not thrilled. Maybe something other than sherry? The idea sounds good but I'm not sure what I could substitute to make it worthwhile making again. Thanks anyways!"

Robin Seidel

Aug. 21, 2003

"I made this last night and it was deliciously different. The ham seemed an unusual ingredient (besides the cola of course), but the two together gave it a bacon-y flavor. Excellent! I agree that it ne..." See moreeded to be thickened a bit, even after letting it reduce down, so I added a flour/water slurry and it was perfect. Served it over egg noodles, but over rice would probably be even better. Actually, we loved the sauce so much, I'd double it the next time. Make certain you pound the chicken like the recipe states...it makes them so much more tender. This one I'll make again!"

MORGMOM

Jun. 23, 2003

"This was an excellent recipe! I was a little skeptical at first, but the chicken was very tender and the sauce was delicious. It was a little hard to tell when the sauce had reduced by half, so that..." See more may be the reason that the sherry could come across a little strong."

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